Cherry, Blueberry & Cranberry Pie
It might be cheating to recommend one of your own recipes by saying, “Hey, my mom liked it!”, but when you’ve baked hundreds of things over the years (possibly thousands) and your mom tells you that your berry pie is the best thing you’ve ever baked, you tend to want to shout it from the rooftops. So here I am on my virtual shingles: this pie turned out really well! (It’s also sugar-free and egg-free.)
Cherry, Blueberry & Cranberry Pie
Using a pastry blender (or scissor-cut with two knives), blend the following until you have coarse crumbs:
2 cups whole-wheat flour
1 tsp. sea salt
1/3 cup chilled organic butter (preferably from grass-fed cows)
1/3 cup chilled cold- or expeller-pressed coconut oil
Sprinkle in 4 T. of cold water and blend with your fingertips until the mixture forms a solid ball. (You may have to add another tablespoon or two of water.) The dough will still be crumbly and will fall apart easily, but you should be able to form it into a ball and let it rest without having it crumble into bits. Making sure the butter and oil is chilled at the beginning will make the dough less sticky and easier to handle.
Combine in a bowl and let sit for 15 minutes:
20 oz. frozen fruit that has thawed, or roughly 2 1/2 cups (I used about 50% cherries, 25% blueberries, and 25% cranberries)
3 T. tapioca flour (you could also use potato flour or cornstarch)
1/2 cup agave nectar
1/8 tsp. sea salt
Preheat oven to 425 degrees F. Separate dough into halves and push one half into the bottom of a greased 9″ glass pie pan. (You could roll it out, too, but I found it easier to simply push the dough into place.) Pour in filling. Crumble remaining half of pie dough over the top. (Again, you could roll it out and then place it over the top, but if you do that, be sure to prick it thoroughly!)
Bake at 425 degrees F for 10 minutes, then reduce heat to 325 degrees and bake for another 45 minutes. Crust will be a golden brown when done.
When serving, you may wish to dust each slice with cinnamon and drizzle on one or two teaspoons of maple syrup. Greek yogurt and slices of fresh fruit would also make a nice topping.
Enjoy!
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Tags: agave nectar, blueberries, cherries, coconut oil, cranberries, pie, piecrust
